How to Make Thin Mint Biscotti
Welcome back to Mimi's Organic Eats.
Today, we're making thin mint biscotti.
This crispy, crunchy, chocolatey biscotti
has a little hint of cool mint
and it's dipped in milk chocolate.
Let me show you guys how to make it.
So first, we're gonna preheat the oven to 350 degrees.
So first, we're gonna add 113 grams of softened butter
into our stand mixer.
Next, we're gonna add in 113 grams of cane sugar,
then 57 grams of light brown sugar,
and then we're gonna do one teaspoon of peppermint extract.
This is also gonna give it that minty, cool flavor.
Now, we're just gonna mix this on low until combined
and there's no chunks of butter.
Next, we're gonna add in one large egg
and then 57 grams of plain yogurt.
Now, we're just gonna mix for a couple of rotations
just to combine the egg and the yogurt.
Next, we're gonna add in 212 grams of all-purpose flour,
then 43 grams of Dutch cocoa powder that's been sifted.
And then last, we're gonna add in
our baking powder and our salt.
Now, we're just gonna mix on low until combined
and we have a stiff cookie dough.
Now, we're gonna line a baking sheet with parchment paper
and just transfer the dough to the baking sheet.
Now, we're just gonna form the dough into a log
that is almost the length of a pan.
Now, we're gonna bake the biscotti log
at 350 degrees for 35 minutes.
The log will look set but not completely done.
So once the biscotti comes out of the oven,
we're gonna let it rest about 15 to even 20 minutes.
We wanna make sure it's cool enough that we can cut
so we get nice, clean slices.
Then it's time to cut the biscotti into 12 slices.
And now, I like to use a chef's knife
as opposed to a serrated knife
which many biscotti recipes tell you to use.
I feel like with the chef's knife,
you get so much cleaner slices
without having that serrated but totally up to you.
And then go ahead and separate the biscotti pieces
just a little bit so they have a little bit room
to breathe for the second bake.
Now, we're gonna bake these again at 350 degrees
for about 20 minutes or until they're dry and crispy.
So once the biscotti is cooled,
now it's time to melt the milk chocolate
and we're gonna half dip these.
So I have 10 ounces of milk chocolate in a heatproof bowl.
Now, I'm using these little milk chocolate circles
that are meant for melting.
But if you guys are using a chocolate bar,
just make sure to chop it up so it all melts evenly.
And now, you guys can do this in a double boiler
or you can do 30-second intervals in the microwave
stirring between each one.
And while I'm using milk chocolate today,
if you guys wanna use dark chocolate or white chocolate,
that also works too.
So once the chocolate is melted,
then we're just gonna half dip the biscotti.
Now, I love half dipping the biscotti
because you get chocolate in every bite.
But if you guys just wanna drizzle it on top,
you can totally do that too.
Once all the biscottis are dipped in chocolate,
then we're just gonna transfer the tray to the freezer
and let them set for about 15 minutes.
Once the chocolate is set, then they're ready to enjoy.
And now, we have the most delicious thin mint biscotti.
These are perfect with a big glass of milk.
If you guys enjoyed this video,
be sure to drop a like and leave a comment below.
And if you want more bakery-style recipes just like this,
be sure to hit that subscribe button
and join me next time in the kitchen.